Method

• Preheat the oven to 180°C/160Cfan/Gas4.
• Grease a 20cm x 20cm square baking tin and line the bottom of the tin with non-stick baking parchment.
• In a small bowl mix the caramel sauce with the Black Garlic Paste and 1 ½ tsp Black Garlic Sea Salt. Set aside
• Melt the chocolate together with the butter in a heatproof bowl set over a saucepan of simmering water.
• Allow the melted chocolate mixture to cool then mix in the beaten eggs a little at a time followed by the vanilla extract.
• In a large bowl mix the caster sugar, cocoa powder and flour.
• Add the cooled melted chocolate and egg mixture. Stir until batter mixture is well combined.
• Spoon half the batter into the baking tin and spread out to the edges then spoon over half the salted caramel mixture.
• Use a skewer to swirl the salted caramel into the batter.
• Top with the remaining batter and swirl through the remaining salted caramel.
• Sprinkle the top with a little more Black Garlic Sea Salt.
• Bake for 25 – 30 minutes. NB The salted caramel brownie should have a slight wobble when the tin is shaken.
• Leave the brownie in the tin until completely cold then cut into bite-sized pieces.
• Decorate each piece with an edible sugar Easter decoration if using. For a firmer brownie bite keep in the refrigerator.

Top Tip: brownies can be tricky to slice. Spray the blade of a knife with vegetable oil cooking spray which will help the blade glide through the brownie more smoothly. A ruler is a good guide to help cut the brownie bites evenly.